Description
Delicious mini pies filled with a creamy caramel and Butterfinger crunch, perfect for a sweet treat.
Ingredients
Scale
For the Crust:
- 1 package mini pie crusts (6 count)
- 1 cup caramel sauce
- 1 cup crushed Butterfinger candy bars
- 1 cup whipped cream
- 1/2 cup chocolate chips
- 1/4 cup powdered sugar
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C).
- Fill each mini pie crust with a layer of caramel sauce, followed by a layer of crushed Butterfinger.
- Bake for 10-12 minutes until the crust is golden and the caramel is bubbly.
- Remove from oven and let cool for 5 minutes.
- Top each pie with whipped cream, a sprinkle of crushed Butterfinger, and drizzle with melted chocolate chips.
- Dust with powdered sugar before serving.
Notes
You can customize the seasonings to taste.